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South American Lamb Stew

South American Lamb Stew

South American Lamb Stew - a deliciously hearty dish served with yellow rice!

Course Main
Cuisine South American
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 -8
Author Maureen Shaw from Orgasmic Chef

Ingredients

Refrito

  • 1 red onion roughly chopped
  • 2 green capsicum bell peppers roughly chopped
  • 4 to matoes roughly chopped
  • 5 cloves of garlic
  • 1 serrano pepper cut lengthwise with seeds removed

Stew

  • 1.5 kg 3.5 lbs Lamb - I used a boneless leg of lamb
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 60 grams dark brown sugar or use panela or pilloncillo if you can get it
  • 1/4 teaspoon ground cayenne pepper or 1/2 teaspoon anchiote powder if you can get it
  • 1 teaspoon ground cumin
  • 4-5 whole cloves
  • 4-5 whole allspice
  • 1 tablespoon dried oregano
  • 2 celery stalks roughly chopped
  • 12 ounces light beer

Yellow Rice

  • 3 cups cooked white rice
  • 1 onion chopped
  • 1 tablespoon oil
  • 1 teaspoon butter
  • 1 teaspoon ground turmeric
  • 1 cup fresh corn kernels
  • 1/4 cup frozen peas
  • 1 tablespoon chopped coriander cilantro
  • 1 teaspoon salt
  • 1 green end of a spring onion sliced thinly

Confit Shallots

  • 12 French shallots peeled ((I cooked heaps so I'd have some for other uses)
  • olive oil enough to cover the shallots

Fried Bananas

  • 2 bananas peeled and sliced (if the bananas are large, cut them in half lengthwise as well)
  • 1 1/2 tablespoons butter

Instructions

  1. Cut the lamb into bite size pieces, of about 2.5cm (1 inch)
  2. Season with salt, ground pepper and ground cumin on all sides. Set aside.

Refrito

  1. Add all refrito ingredients to the bowl of a food processor and whiz until you have a smooth puree. Depending upon the size of your food processor, you might need to do this in batches

Stew

  1. Pour the refrito in a large crockpot, and season it with the salt, ground pepper, ground cumin and cayenne pepper and stir to combine.
  2. Add the seasoned, diced lamb meat to the refrito. Stir to combine. Add the brown sugar, whole cloves, whole allspice, oregano and celery stalks. Stir to combine. Pour the beer over the mixture and stir one last time.
  3. Cover the crockpot and cook on low for eight hours, or high for four hours.
  4. Before serving, remove the celery stalks, whole cloves and allspice.
  5. Serve warm with yellow rice and fried bananas

Yellow Rice

  1. Saute the onion in the oil and butter and once the onions begin to turn translucent, add the turmeric and the corn and cook for another minute.
  2. Cook the rice and just before it's finished add the onion mixture, salt and peas. When the rice is cooked add the coriander and spring onions and serve.

Confit Shallots

  1. Preheat oven to 135C / 275F
  2. Place peeled shallots in the bottom of a roasting dish and cover with olive oil. Roast for 2 hours, stirring occasionally.
  3. Once cool, toss in the stew near the end of cooking.
  4. (Save the oil for another use)

Fried Bananas

  1. Heat a skillet to medium-high heat and add the butter. When melted add the bananas and cook until golden brown on the bottom and flip and cook the other side the same way.
  2. You could sprinkle a bit of cinnamon over the top just before serving.